Life is all about seizing the moment and being happy.

豌豆黄

 
清宫里的豌豆黄,用上等白豌豆为原料,做出成品色泽浅黄、细腻、纯净,入口即化,味道香甜,清凉爽口。因慈禧喜食而出名。按北京习俗,农历三月初三吃豌豆黄
 
昨晚家里来客,席间有一款甜食 — "豌豆黄",倍受欢迎。
 
配方来自绫子,特学来作法:
 
干豌豆(yellow split pea) 在水里泡一夜,水里加小苏打(baking soda).
 
上锅加水煮,水没过豆子半厘米。大火煮开,加冰糖,小火慢熬四十分钟–一小时,直到豆子煮得很烂。
关火稍凉,把煮烂的豆子连汤带水倒进搅拌器(blender)打得细碎。
 
倒回锅里,加纯味蜂蜜,中小火不停搅拌,同时用热水化开纯味 gelatine (琼脂),如没有,也可以不加。
一包豌豆(一磅)用两小袋gelatine.
 
Gelatine 化好后,倒入豌豆浆锅,充分搅拌后关火。把豌豆浆倒入容器,晾凉后,放冰箱里两小时以上,
切块上桌,可以吃了。
 
 

Photo by Y N

4 responses

  1. Y N

     
    The food looks to nice to eat—make sure to exercise some time after eating–
     
     

    December 24, 2006 at 8:21 pm

  2. mei

    你好,我是独暄妍,来看你家.
     
    喜欢班芙的相片,很漂亮.
     
    偶也喜欢做吃的.你这个小点心,很喜欢,回头自己试一下.
     
    问候你

    December 26, 2006 at 3:55 pm

  3. Rong

    it is to nice to be eat!

    December 27, 2006 at 7:40 am

  4. xiaoling

    你好, 新年好。我在佛罗里达看到你的留言了, 但是回复很困难。所以直到回家后才上来回复。你作豌豆黄很成功,可喜可贺,核桃糖试了没?成功不?

    January 3, 2007 at 1:31 pm

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